Description
These mini sugar cookies are perfectly bite-sized treats that are soft, buttery, and coated in sugar. They are easy to make and great for sharing or snacking.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened but still cool to the touch
- ½ cup (115g) granulated sugar
- ½ cup (60g) powdered sugar
- ½ cup (108g) canola or vegetable oil
- 1¼ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
Dry Ingredients
- 2⅓ cups (291g) all purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
For Rolling and Topping
- ¾ cup (173g) granulated sugar, divided (½ cup for rolling dough balls, ¼ cup reserved for topping baked cookies)
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add Wet Ingredients: Mix in the oil, vanilla extract, almond extract, and egg until well combined.
- Incorporate Dry Ingredients: Gradually add the flour, baking soda, cream of tartar, and salt to the wet mixture until a dough forms.
- Roll Dough Balls: Roll the dough into small balls, then roll them in granulated sugar.
- Bake: Place the dough balls on a baking sheet, flatten slightly, and bake in a preheated oven until lightly golden.
- Top with Sugar: While still warm, sprinkle the reserved sugar on top of the baked cookies.
Notes
- For an extra touch, you can add sprinkles or colored sugar on top of the cookies before baking.
- These cookies store well in an airtight container for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg